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Step 1/5

Cube butter. Roughly chop almonds and set aside. In a large bowl, mix flour, cocoa powder, cold butter, and cold water into a dough. Wrap in plastic wrap and place in the refrigerator for 30 min.

Step 2/5

butter for greasing

oven

parchment paper

dried beans for blind baking

tart pan

rolling pin

Preheat oven to 180°C/350°F and grease tart pan. Roll out dough and press into pan. Dock dough with a fork, cover with parchment paper, and fill pie dish with dried beans to weigh down dough. Transfer to preheated oven and bake at 180°C/350°F for approx. 20 min.

Step 3/5

150g dark chocolate

150g white chocolate

200ml cream

2 heatproof bowls

rubber spatula

2 small pots

Roughly chop dark and white chocolate and melt each separately in bowls set over pots of simmering water. Divide cream evenly between chocolates and stir.

Step 4/5

coking spoon

Add dark chocolate to pie dish, then white chocolate on top. Swirl dark chocolate through white, using the end of a cooking spoon, to create a marbled effect. Refrigerate for approx. 10 min.

Step 5/5

250g strawberries

In the meantime, clean and slice strawberries. Place strawberries on top of chocolate tart and sprinkle with chopped almonds. Transfer back into fridge for approx. 1 hr. Serve and enjoy!